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  • August 27, 2014
  • Last updated: 7:05pm
Hong Kong




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Results 1 - 10 of 10 for beryl cook

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  1. Lifestyle - Food & Wine - RESTAURANTS

    Chef Jacques Barnachon brings his seasonal food philosophy to Hong Kong

    Posted Feb 07th 2014, 09:38am by Mischa Moselle

    ... an environmental message. Barnachon says that we should be eating seasonal, locally produced food cooked very simply, a message strongly tied to his menu of traditional French ingredients such as frogs ... on a lake near the Swiss border just south of Alsace. L'Etang du Moulin is where he now does his one-Michelin-star cooking while his sister runs front of house at the hotel which also features ...

  2. Lifestyle - Food & Wine - RESTAURANTS

    Making a meal of restaurant names

    Posted Jan 09th 2014, 11:29am by Gillian Rhys

    ... Owners, the Aqua group, were inspired by the cast iron cooking pot traditionally used in France, as they thought it evoked images of families and friends merrily eating good food together. ...

  3. Lifestyle - Food & Wine - RESTAURANTS

    Review: BCN

    Posted Dec 20th 2012, 12:00am by Susan Jung

    ... neighbours when you're probably bumping elbows with them. The chef was affable and seemed proud to talk about his cooking. Pros: the food. It was mostly very good, with a few ... disappointing. While the pork was soft, tender and perfectly cooked so it was still pink inside, the rice became dull after just a few mouthfuls. Recommended dishes: Mediterranean flower pot ...

  4. Lifestyle - Food & Wine - RESTAURANTS

    Restaurant review: Shiro

    Posted Jan 10th 2013, 12:00am by Susan Jung

    ... texture. Recommended dishes: the seared scallop with cod roe sushi (HK$40 for two) was tender and perfectly cooked. There was a whole page in the menu extolling the ramen dishes, so we tasted two. Both the slow-cooked pork loin and vegetables in thick, milky pork stock (HK$98) and the charcoal-grilled chicken with soya chicken stock (HK$88) were fine, although they had too many noodles ...

  5. Business - Companies - RESTAURANTS

    Bird flu adds to KFC's China woes

    Posted May 15th 2013, 12:00am by Bloomberg

    ... executive, David Novak, said last month that "we continue to remind consumers that properly cooked chicken is perfectly safe to eat". Yum generates more than half its revenue in China and, ...

  6. Lifestyle - Food & Wine - RESTAURANTS

    Restaurant review: Sake Bar Ginn

    Posted Feb 07th 2013, 12:00am by Charmaine Chan

    ... wouldn't receive it until 8.30pm. Ideally, the cook explained, the meat is stewed for two days, so it is luxury in a mouthful. Ours, which had no discernible taste of sake, was cooked in just eight ...

  7. Lifestyle - Food & Wine - RESTAURANTS

    Review: Cafe Malacca

    Posted Jan 03rd 2013, 12:00am by Susan Jung

    ... carbonara, bolognese and chocolate sundaes. We ordered the Straits dishes only. Cons: the beef rendang (HK$88) had tender meat, but the sauce hadn't cooked down long enough, so it wasn't ... was piping hot, plentiful and delicious, with cubes of grated turnip cake cooked with bean sprouts, prawns, salted turnip and dark soy sauce. Even better was the Penang assam laksa (HK$82): a bowl ...

  8. Lifestyle - Food & Wine - RESTAURANTS

    Restaurant review: Ramen Jo

    Posted Jan 24th 2013, 12:00am by Susan Jung

    ... temperature and spice level), balanced broth. The egg (HK$15) served on the side was perfectly cooked, with a firm white but very runny yolk. All bowls of ramen came with tender char siu, which had ...

  9. Lifestyle - Food & Wine - RESTAURANTS

    Review: Come Into Chiuchow Restaurant

    Posted Jan 10th 2013, 12:00am by Susan Jung

    ... and dried shrimp (HK$120) was a little too muted. Recommended dishes: "fried fish meat noodles" (HK$90)- short, thick strands of noodles made of mashed fish meat cooked with bean sprouts, ...

  10. Lifestyle - Food & Wine - RESTAURANTS

    Review: Chuan Alfresco Bar & Restaurant

    Posted Jan 03rd 2013, 12:00am by Susan Jung

    ... you expect from this dish: crunchy-tender pieces of fried chicken cartilage. Deep-fried small mackerel shad (as it said on the menu, HK$28) were perfectly cooked so the head and bones were ...



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